Buttermilk-Brined Roast Chicken with Cajun Spices

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A tender, juicy roast chicken soaked in a buttermilk brine and seasoned with smoky Cajun spices for a flavorful Southern-inspired main dish. This Southern-inspired chicken recipe, ready in about 90 minutes, pairs whole chicken, buttermilk, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 75 min Serves 6 Southern cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a large bowl, whisk together 4 cups buttermilk and 3 tbsp kosher salt until salt dissolves. Submerge the 4-pound whole chicken completely in the buttermilk brine, cover, and refrigerate for 8 hours or overnight to tenderize.
  2. Step 2: Preheat oven to 425°F. In a small bowl, mix 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, and 1 tsp black pepper to create the Cajun spice rub.
  3. Step 3: Remove the chicken from the brine and pat dry with paper towels. Rub the chicken all over with 2 tbsp olive oil, then generously coat with the Cajun spice mix, including inside the cavity.
  4. Step 4: Stuff the cavity with 4 fresh thyme sprigs and 1 halved lemon. Place the chicken breast-side up on a roasting rack in a roasting pan.
  5. Step 5: Roast the chicken for 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F and the skin is deep golden brown and crispy.
  6. Step 6: Let the chicken rest for 15 minutes before carving to allow juices to redistribute, then serve warm.

Related recipes